December 19, 2011
Spicy Vegetable Soup
It is the week before Christmas! For me, that means it's cookie baking week! Cookies are, without a doubt, the hardest temptation for me to conquer. The best way to take on cookie baking week is to have a super low-point recipe on the side! (That cancels out all the cookie dough sneaking, or so I'm told!) ;)
Tonight I set out to make a low-point soup that I could eat in large quantities (I've just been really craving bulk since the cold temperatures started hitting). I mixed some of my favorite flavors together and came up with this handy little side dish...or full dinner for those of us who consumed approximately 8 points worth of cookies while baking tonight.
Spicy Vegetable Soup
Yields: Approximately five 2-cup servings OR ten 1-cup servings
Serving Size: I'll let you choose... 2 cups (huge bowl) or 1 cup (side dish)
PointsPlus per Serving: Using Recipe Builder, it's 2 P+ for a 2-cup bowl or 1 P+ for a 1-cup bowl. However, this recipe uses all 0-point ingredients. So, it's up to you how you count that. For those on Simply Filling, this recipe uses all Power Foods!
1 tsp minced garlic
3 medium carrots
1 medium green pepper
2 celery stalks
1 large onion
1 medium zucchini
1 medium yellow squash
10 oz cabbage (I used one of those bags meant for coleslaw because I was tired of chopping!)
28 oz diced tomatoes in their juice
4 cups vegetable broth
3 packed cups chopped raw baby spinach
1 tsp oregano
1 tsp basil
1/4 tsp red pepper flakes
1/4 tsp ground corriander
1/4 tsp ground cardamom
1/4 tsp ground cumin
salt and pepper to taste
Chop all vegetables (this is the fun part...not).
Saute carrots and garlic first until carrots are soft. (I did this slowly while cutting up all the other veggies).
Add onion, celery, green pepper, zucchini, yellow squash, and all spices. Saute until onions are clear.
Add cabbage and continue to saute the veggies for about 10 more minutes or until veggies are nearly cooked through.
Add diced tomatoes with their juice and the 4 cups of vegetable broth.
Reduce heat to low, cover, and let soup simmer for 30 minutes.
Uncover and bring soup to a boil. Add spinach.
Keep soup boiling until spinach is cooked through.
Serve Hot! Or...if you're feeling adventurous...add pasta and top the soup with mozzarella cheese (this will obviously change the PointsPlus value of the recipe).